Slow-Simmered Roasted Tomato Beef Ragù with Tagliatelle Step-by-step instructions

Before you start

Before beginning, prepare all your mise en place to ensure a smooth cooking process. Finely dice the carrots, celery, and yellow onion to ensure they cook evenly and integrate into the sauce. Mince the garlic cloves and grate the parmesan cheese ahead of time.

Have your cans of crushed tomatoes opened and within reach, and ensure your pasta water is ready to go. Having everything measured and chopped allows you to focus on the browning and simmering stages, which are critical for developing the final flavor profile of the ragù.

Instructions

Browning and Aromatics

1. 1Brown the meat and aromatics
   Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef, diced carrots, celery, and onion. Cook, breaking up the meat with a wooden spoon, until the beef is deeply browned and caramelized and the vegetables are tender. Add the minced garlic and cook for one minute until fragrant. Ensure the internal temperature of the beef reaches 160°F (71°C).
   Look for The beef should be dark brown and the vegetables softened.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not rush the browning process, as this provides the base flavor for the ragù.

At this stage, the ground beef should be deeply browned and caramelized, with no pink remaining. The carrots, celery, and onions should be soft and translucent, having absorbed the savory juices from the meat. The mixture should smell incredibly aromatic, with the garlic providing a sharp, savory note. Ensure the pan is not too dry; if it looks slightly parched, a tiny splash of olive oil can be added to help the vegetables soften without burning.

Simmering the Ragù

2. 2Simmer the sauce
   Stir in the tomato paste and cook for two minutes to deepen the flavor. Pour in the crushed San Marzano tomatoes and add the oregano, salt, and black pepper. Stir well to combine. Reduce the heat to low and let the sauce simmer gently for 30 minutes, stirring occasionally, until it thickens into a rich, flavorful ragù.
   Look for The sauce should look thick, glossy, and dark red.
   Tip Cover partially if the sauce splashes too much during simmering.

The sauce should be simmering gently, with small bubbles breaking the surface regularly. As it reduces, the color will transition from a bright red to a deeper, richer hue. The texture should become thick and jammy, clinging to the wooden spoon when stirred.

The acidity of the tomatoes should mellow, replaced by a savory, concentrated sweetness. Check the seasoning at this point, adding salt and pepper according to your preference, as the flavors will have intensified through the reduction.

Tossing and Serving

3. 3Combine and finish
   While the sauce simmers, bring a large pot of salted water to a boil and cook the tagliatelle until al dente. Reserve a small amount of pasta water. Add the drained pasta directly into the sauce. Toss in the grated parmesan and fresh mozzarella cubes, adding a splash of reserved pasta water if needed to create a silky coating. Serve immediately topped with fresh basil.
   Look for The cheese should be melted and the pasta coated in a silky, glistening sauce.
   Tip Adding the pasta directly to the sauce helps it absorb the flavors better than topping it.

The final dish should look vibrant and cohesive, with the tagliatelle ribbons glistening under a silky, cheesy sauce. The mozzarella should be melted throughout, visible as creamy streaks, while the parmesan should have completely incorporated into the sauce to add a nutty depth.

The dish should be served immediately in wide bowls, garnished generously with fresh basil leaves. The aroma should be a balanced mix of fresh herbs, savory beef, and toasted parmesan.

Common mistakes

Avoid overcrowding the pan when browning the beef, as this can cause the meat to steam in its own juices rather than browning effectively. A common mistake is adding the pasta to the sauce before the sauce has properly thickened, which can lead to a watery result.

Ensure the sauce is reduced sufficiently before incorporating the pasta. Additionally, do not overcook the pasta in the boiling water; it should be slightly underdone when drained, as it will finish cooking directly in the sauce, absorbing its flavor.

How to tell it’s done

The ragù is ready when it has reached a thick, glossy consistency and the flavors have melded together during the 30-minute simmer. The ground beef should be fully cooked, reaching an internal temperature of 160°F (71°C). When tossed with the pasta, the cheese should be completely melted, creating a silky, cohesive sauce that clings to the tagliatelle ribbons without pooling at the bottom of the bowl. The pasta itself should be tender yet retain a slight bite.

• Ground meat: 160°F (71°C) in the thickest part